This recipe appears in:My Thai: Stir-Fried Luffa Gourds with Eggs
Note: Luffa gourd also goes by angled gourd, angled luffa, ridged gourd, or Chinese okra. To roll-cut, peel luffa and slice off a 1-inch piece at a bias. Roll luffa 90 degrees and cut another piece off. Continue rolling and cutting until you reach the end.
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- 1 tablespoon vegetable oil
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 pound luffa gourds, peeled and roll-cut into 1-inch pieces (see note above)
- 2 large eggs, lightly beaten
- Fish sauce, to taste
- White pepper, to taste
Heat oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Add garlic and stir-fry until light brown and fragrant, about 30 seconds. Add gourds and 2 teaspoons fish sauce to pan. Stir and cook until lightly softened, about 1 minute. Add eggs. Cook, stirring, until eggs are barely set, about 1 minute longer. Season to taste with more fish sauce if desired. Transfer to a plate and dust with white pepper. Serve with rice.